Mix all the above either in a KitchenAid mixer or by hand. I do not measure the bread crumbs,, after it has been mixed check to see if you need more breadcrumbs. I use the Pampered Chef cookie scoop to make small meatballs or make any size you wish. Spray a 9X13 pan with cooking Spray.Bake in a 375* 30-35 Minutes

Meanwhile as the Meatballs are cooking:Make the Sauce:

In a large pan:

Heat 1 Tbl. Extra Virgin Olive OilAdd 1 small chopped OnionSlightly brownAdd Garlic to taste,,, cook 1-2 minutesAdd 3 Tbl. Tomato Paste mix in Cook for 1 minuteAdd: ½ cup Red Wine (Optional but add such a nice flavor)Cook off the WineAdd:1 - 28 oz Can of Crushed TomatoesAdd to taste:OreganoItalian SeasoningBasilParsleySalt and PepperSimmer on low for 2 hoursIf the sauce is to thick add some Water.If you'd like add some chopped Tomatoes.Check the seasonings and re-adjust to your taste.

Add the MeatballsSimmer on low..covered for 1 hourCheck the Meatballs after an hour,.. do not over cook them because they can dry out.I have cooked them in the Sauce as long as 2 hours on a very very low setting.

Serve the Meatballs over your choice of Gluten Free Pasta, or regular Pasta if your not Gluten Free. Sprinkle with Parmesan and Pecorino Romano Cheese.

ENJOY!

**NOTE** I got the idea for this recipe from Ellie Krieger from the Food Network. I made a few changes to her recipe to my liking. Also I'd like to thank Bobby Flay from the Food Network for suggesting adding the Extra Virgin Olive Oil to the Turkey Meatballs, they were so moist!!! **